FOUR
FORAGING TIPS
During his tenure as executive chef at Jordan, Todd Knoll has become an expert in foraging. Here are four of the lessons he’s learned along the way.
1. Keep your eyes open. Foraging is not an activity for those who like to daydream; the most successful trips are those on which you are focused on what to look for and identifying what you see. Knoll notes he often doesn’t say a word when he’s foraging. That’s by design.
2. Know your wild things. Always carry a field guide so you know what you’re harvesting from the forest. This approach serves two purposes: it keeps you from picking and consuming poisonous materials, and it keeps you informed about which items pack a flavorful punch.
3. Go prepared. Make sure you head out into the forest with the proper tools. Knoll always brings a small machete called a yacare. Other foragers bring heavy-duty clippers or an X-ACTO knife. There are no right answers here; so long as your tool is portable and sharp, it should do the job. You’ll also need a small basket or cloth shopping bag that you don’t mind getting dirty.
4. Leave some for next time. Responsible foraging is a must, especially when you’re pulling natural material from a finite space. Knoll says he tries to leave at least 20 percent of every ingredient, so items have an opportunity to grow again.
– M.V. 27
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